First of all, we will activate the yeast. For this, take honey and yeast in a cup and put 1/2 cup lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. If for any reason, your yeast doesn’t bubble up and get frothy even after half an hour then discard it and start afresh.
In a bowl, take flour and salt and mix nicely.
Make a well in the centre, add yeast solution and milk start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.
Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.
When the dough has risen, punch it to release the gases. Knead it lightly for few seconds.
Divide the dough into 2 or 3 parts.